Time-Traveler's Beef Stew with Root Vegetables

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-04-14 · Updated 2026-04-14

A deeply savory stew simmered to perfection with slow-cooked beef and earthy root vegetables, evoking the warmth of a cherished memory. This american-inspired one pot ready in about 145 minutes pairs beef chuck roast, carrots, parsnips for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 1.5 lbs beef chuck roast
• 4 medium carrots
• 3 medium parsnips
• 1 large onion
• 2 stalks celery
• 4 cloves garlic
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp dried thyme
• 2 bay leaf
• 2 tbsp olive oil
• 3 tbsp all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Step 1: Cut 1.5 lbs beef chuck roast into 1-inch cubes and season with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a heavy pot over medium-high heat until shimmering, then brown the beef in batches for 3-4 minutes per side until deeply seared, transferring to a plate.
2. Step 2: Dice 1 large onion and 2 stalks celery, then add to the pot with 4 cloves minced garlic. Cook for 3 minutes until softened, stirring constantly to prevent burning.
3. Step 3: Stir in 2 tbsp tomato paste and cook for 1 minute until darkened, then sprinkle 3 tbsp all-purpose flour over the mixture, stirring to form a paste.
4. Step 4: Add 4 cups beef broth and 1 tsp dried thyme, scraping up any browned bits from the pot bottom. Return the browned beef and any accumulated juices to the pot, then add 4 medium carrots peeled and chopped into 1-inch pieces and 3 medium parsnips peeled and chopped into 1-inch pieces.
5. Step 5: Bring to a gentle simmer, then reduce heat to low, cover, and cook for 2 hours until the beef is fork-tender and vegetables are soft.
6. Step 6: Remove and discard 2 bay leaves, then adjust seasoning with additional salt and pepper if needed.